- How To Cook
- 1 14 lb. Frozen Young Turkey
- For the Brine:
- 8 cups water
- 1 cup olive oil
- 1 cup salt
- 1/3 cup Truvia® Brown Sugar Blend or brown sugar
- 1 TB garlic powder
- 1 TB paprika (or smoked paprika)
- 1 TB rosemary
- 1 lemon, juiced
- Zest of 1 lemon
- For the Dry Rub:
- 1 TB paprika (or smoked paprika)
- 2 tsps garlic powder
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp rosemary
- 1 tsp oregano
Start by thawing your turkey in the refrigerator, if frozen, for up to 3 days. If the turkey is larger than 14 lbs., it may take up to 4-5 days.
To prepare the brine, use a bowl that is larger than the turkey and combine the brine ingredients: water, olive oil, salt, Truvia Brown Sugar Blend, garlic powder, paprika, rosemary, lemon juice and lemon zest. Set aside.
Next, prepare your turkey by remove the giblets and neck from the body cavity and neck cavity of the turkey, and set aside. Trim any fat from the edge of the skin of the turkey, but try to leave as much of the skin on the turkey as you can to protect the meat from drying out during the smoking process.
Rinse the turkey in cold, running water. Make sure to clean the body cavity and outside surfaces of the turkey.
Separate the skin from the breast of the turkey and use your hands to make sure it comes loose. Begin at the back of the bird and move to the front, then down the sides towards the legs which allows the brine to reach the breast meat.
Once this is complete, place the turkey “head first” into the brine mixture. Brine the turkey in the refrigerator for 12 hours or up to 24 hours.
Remove the turkey from the brine and rinse it with cold water, making sure to clean the whole bird, including the outside. Let dry for 5 minutes and pat dry with a paper towel.
In a small bowl, mix together the dry rub ingredients: paprika, garlic powder, salt, crushed pepper, rosemary, and oregano. Use your hands to distribute the dry rub on the outside of the turkey.
When you are ready to smoke your turkey, let your smoker reach a temperature of 225°F. Oil the grate of the smoker to make sure your turkey doesn’t stick.
Maintain a temperature of 225-250°F throughout the entire smoking process. Turkeys take about 40 minutes per pound to smoke, and you want the thickest part of the breast to reach 165°F.
Once the turkey is removed from the smoker, it will continue to cook. Remove the turkey when a meat thermometer inserted into the thickest part of the breast reaches 165°F, cover with foil, and let rest for 20 minutes.
Once ready to serve, slice the turkey and serve with lemon slices and fresh rosemary.
Use a wood smoker for best results. For the wood chips, we suggest hickory chips that have been soaked prior to use.
When making the dry rub, you can either use a simple salt/pepper mixture, the dry rub provided in the recipe, or any spice mixture of your choosing.
This smoked turkey recipe makes a great holiday turkey or a weekend meal with plenty of leftovers.
Featured Recipe from A Cedar Spoon
|Serving Size||3 oz. cooked turkey|
|Amount Per Serving|
|Calories from fat||90|
|% Daily Value*|
|Total fat 10 g||15 %|
|Saturated fat 2 g||10 %|
|Cholesterol 80 mg||27 %|
|Sodium 1570 mg||65 %|
|Total Carbohydrates 2 g||1 %|
|Dietary Fiber 0 g||0 %|
|Sugars 1 g|
|Protein 24 g|
Vitamin A 8%
Vitamin C 0%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|